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Easy Shrimp Oreganata
Serves 4
30 mins prep
10 mins cook
40 mins total
Elevate your dinner with this easy shrimp oreganata recipe, featuring colossal shrimp, flavorful breadcrumbs, and a touch of white wine.
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For serving:
Preheat the oven: Arrange a rack in the bottom-third of the oven and the top-third of the oven. Preheat oven to 425℉ / 218℃.
Butterfly the shrimp: Butterfly [wprm-ingredient text="1 1/2 pounds colossal shrimp" uid="0"]. To do so, use a sharp knife to make a deep incision lengthwise through the vein side of the shrimp (do not slice all the way through). Gently flatten and splay open, like a book.
TIP: To test if you've made a deep enough incision, firmly place the shrimp on a plate, splayed side down. It should be able to stand upright without falling down (it's okay if the tail flails a little bit).
Season: Toss the shrimp with [wprm-ingredient text="1 teaspoon Diamond Crystal Kosher Salt" uid="2"], a pinch of black pepper, [wprm-ingredient text="2 cloves garlic" uid="1"], and 1 tablespoon extra-virgin olive oil. Set aside.
Make the breadcrumbs: In a small bowl, grate the zest from 1 lemon. Add [wprm-ingredient text="1/2 cup panko breadcrumbs" uid="11"], [wprm-ingredient text="1/4 cup flat-leaf parsley" uid="13"], and stir to combine.
Set a small saucepan with the remaining tablespoon of olive oil and [wprm-ingredient text="2 tablespoons unsalted butter" uid="17"] over medium heat. Add [wprm-ingredient text="1 1/2 teaspoons dried oregano" uid="7"], [wprm-ingredient text="1/2 teaspoon red pepper flakes" uid="8"], and saute until sizzling about 1 minute. Toss with the breadcrumbs, and season with salt to taste.
Assemble: Arrange the shrimp in a single layer in an oval baking pan (or casserole dish), starting around the edges of the pan and working your way towards the center.
Place each shrimp with the cut side down in the pan, allowing the tails to curl upwards (it's okay if the tails flail a bit from side to side). Drizzle [wprm-ingredient text="2 tablespoons dry white wine" uid="4"] evenly over the shrimp, then sprinkle breadcrumbs on top of each one. Any extra breadcrumbs can be added to the center of the pan.
TIP: Assembling the uncooked shrimp can be tricky as they are quite floppy, especially the tails. This step might require some patience, but simply adjust and move them around the pan until you're satisfied with the arrangement."
Bake: Bake on the bottom-third rack for 10 minutes until the shrimp are firm, opaque, and pink. Switch to the top rack and broil for 1 - 2 minutes until the breadcrumbs are golden brown.
Remove from the oven and allow to cool slightly for a few minutes before serving. Serve with lemon wedges and crusty bread.